Glazed Salmon Spring Rolls
Serves 4-6 / Pink salmon and multihued vegetables peek out from opaque rice-paper wrappers in this refreshing dish. Prepare all ingredients except fish and wrappers ahead of time and fill the spring rolls just before serving. You can find ponzu sauce in the Asian section of most supermarkets, but any sweet ginger sauce will do.
2 ounces rice-stick noodles
1/2 cucumber, seeded and julienned
1 carrot, shredded or julienned
1 handful cilantro, stems trimmed
1 lime, quartered
3/4 pound salmon fillet, skin on
4 tablespoons plus 4 teaspoons ponzu or sweet ginger sauce
8 rice spring-roll wrappers
1. Cook rice noodles according to package instructions and cool to room temperature. Arrange cooked noodles, cucumber, carrot, cilantro, and lime wedges on a plate.
2. Preheat broiler. Place fish on a foil-lined pan, skin side down. Brush with 2 tablespoons ponzu sauce. Broil fish, 8-10 inches from heat, for 5 minutes. Brush with 2 more tablespoons sauce. Broil 7-8 minutes longer, until brown and cooked through.
3. Remove fish from oven and cool, 5 minutes. Slice salmon fillet lengthwise into long, thin slices. Remove skin from each slice. Set aside.
4. Fill a large glass bowl with nearly boiling water. Using tongs, carefully submerge one wrapper into hot water for about 6 seconds, until soft but not falling apart. Lay the soft wrapper on a work surface. Repeat the water bath with a second wrapper. Lay this one slightly overlapping the first, to form a figure eight.
5. Place salmon at one end across the width of the wrapper. Top with some rice noodles, cucumber, carrots, cilantro, a squeeze of lime, and a teaspoon of ponzu sauce. To avoid tearing the wrapper, do not overfill. Lift the end of the wrapper closest to the salmon mixture and carefully roll. Repeat with remaining wrappers and filling. Cut each spring roll in half. Serve with ponzu sauce for dipping.